Cassell's shilling cookery / edited by A.G. Payne.

Date:
1890
Catalogue details

Licence: Public Domain Mark

Credit: Cassell's shilling cookery / edited by A.G. Payne. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    and two glassfuls of sherry, and mix thoroughly- Pet the mixture into a small saucepan, and stir gently until it hoils. Servo immediately. Time, six or eight hours to set the l^udding, if it is not upon ice. Suflfi- cient for four or five persons. Pomfret Puddings.—Ruh the rind of a fresh lemon upon lumps of sugar until all the yellow part is taken off. Add a little more sugar to make the weight up to a quarter of a pound, then crush the sugar to powder. Beat a quarter of a pound of hutter to a cream. Add a pinch of salt, two well-whisked eggs, the powdered sugar, and a quarter of a pound of flour, and heat the mixture briskly for two or three minutes. Three j)arts All some small cups with it, and hake in a brisk oven. When the puddings are done enough, turn them upon a hot dish, and send wine sauce to table in a tureen. Time to bake, -fifteen to twenty minutes. Sufficient for half a dozen cups. Pompadour Pudding, !Rich. —Pour a third of a pint of boiling cream upon two ounces of finely- grated bread-crumbs, and let them soak until cool. Beat well with a fork, and mix with them five ounces of finely-chopped beef suet, an ounce of flour, two ounces of macaroons crushed to powder, three ounces of powdered sugar, two ounces of table raisins weighed after the stones are taken out, two ounces of dried cher- ries, four ounces of candied peel cut into thin slices, the grated rind of half a lemon, half a nutmeg, grated, «nd a pinch of salt. When these Ingredients are well mixed, stir in the yolks of four eggs and a glassful of brandy. Pour the mixture into a buttered mould which it should fill to the brim, cover with oiled paper, and tie securely in a floured cloth. Boil or steam the pudding until it is done enough, let it stand a minute or two before turning it out, dish it care- fully, and serve at once. If liked, the pudding can be additionall}' flavoured, and will be improved by boiling in the cream before it is poured over the crumbs three ounces of blanched sweet almonds and three bitter ones. Before sending the pudding to table, pour over it a sauce prepared as follows : — Make two glasses of sherry hot, but do not let it boil. Pour it over a large table- spoonful of powdered and sifted sugar, and when this is dissolved stir into it the well-beaten yolks of two eggs. Whisk the sauce briskly over a gentle fire, and when it begins to thicken and is lightly frothed it is ready. Time to boil the pudding, two hours and a half. Sufficient for a pint mould. Poor Epicure’s Pudding.— Put a quart of new milk into a saucepan with four inches of stick cinnamon, half a dozen blanched and sliced almonds, the thin rind of a lemon, or any flavouring that maybe preferred. Bring it slowly to the boil; strain and add to the milk a pinch of salt and a little sugar. If Swiss milk is used sugar will not be required. When the milk is cold, mix with it three well-beaten eggs. Pour the custard into a buttered pie-dish, and lay on the top slices of bread the third of an inch thick. These should be thickly buttered on both sides, should be entirely free from crust, and should cover the milk entirely. Bake in a moderate oven. Time to hake, forty minutes. Sufficient for five or six persons. Porcupine Pudding.—Wash a quarter of a pound of the best Carolina rice in two or three waters. Drain it, and put it into a stewpan with a pint or more of cold milk, a little sugar, the thin rind of half a lemon, essence of almonds, or any other flavouring that may be pre- ferred. Boil very gently until the rice is quite tender and has absorbed